The more commonly-used word for the grape leftovers is "must," and its presence or absence in the subsequent steps of wine-making are very influential in the outcome of the product. Without must, for example, our red wines would not be red, because the greatest part of the red color is derived from the skins. Even some champagnes are actually made with red grapes, minus the must.

Must, souse, rape: all are new to me for pickling, grapes
and preservatives. Must be the area in which I live.

Slava wrote:How booze entered the picture, i do not know. Last I knew, it wasn't particularly salty. Liquid, yes. Salty, no.

Vinegar was a common alternative to salt for preserving foods...

With today's freezers, heat treatments and hermetic sealing of containers, there is little actual need for pickling, but it is still quite common, because people have become familiar with and desirous of the flavors generated by the process. I believe that today, most Americans do not think of salt when they think of pickling. Sauerkraut, some fish (cod, salmon) and pork (in some areas of the country) are still salt-cured, but most "pickled" products today are processed in a mix of vinegar, salt, and pickling spices. Both the salt and vinegar content of today's more common "pickled" goods (and I mean commercial products) have been reduced to such a degree that a jar of pickles bears the warning "refrigerate after opening."

Also, I've only heard of "souse" as boiled, chopped, and pickled secondary meats, usually but not always bound in gelatin. I've looked briefly on the internet and found no "souse" recipes but for this kind of souse. I'd like to see the kind of salt-cured recipes Slava has mentioned, because I'm a flavor craver, and I'm always looking for different foods to try.

Slava wrote:How booze entered the picture, i do not know. Last I knew, it wasn't particularly salty. Liquid, yes. Salty, no.

Vinegar was a common alternative to salt for preserving foods...

With today's freezers, heat treatments and hermetic sealing of containers, there is little actual need for pickling, but it is still quite common, because people have become familiar with and desirous of the flavors generated by the process. I believe that today, most Americans do not think of salt when they think of pickling. Sauerkraut, some fish (cod, salmon) and pork (in some areas of the country) are still salt-cured, but most "pickled" products today are processed in a mix of vinegar, salt, and pickling spices. Both the salt and vinegar content of today's more common "pickled" goods (and I mean commercial products) have been reduced to such a degree that a jar of pickles bears the warning "refrigerate after opening."

gelatin. I've looked briefly on the internet and found no "souse" recipes but for this kind of souse. I'd like to see the kind of salt-cured recipes Slava has mentioned, because I'm a flavor craver, and I'm always looking for different foods to try.

It is also called "head cheese": brains, ears and other
pickled things in a gelatinous mass.

There is a sort of "festival" here, where many
people with old family recipes, have a fête featuring
headcheese. Some still call it souse, I have a friend
who does. I still cannot get close to it, though I
am told, it is delicious. I am not a finicky eater, just
have trouble with this stuff.

I don't follow the strict rules for Breakfast,Brunch,
Lunch,Dinner/Supper, Tea, Supper/Dinner, Lunch/Supper,
Dinner/Lunch, Snack that you suthreners follow.
I eat when I am hungry, time has nuthin' to do with it.